Pork Vindaloo Recipe Konkani | ದುಕ್ರಾಮಾಸ್ ವಿಂದಾಲು Mangalore Style Pork Vindaloo Curry #porkvindaloo
#porkvindaloo #porkrecipes #mangalorestylecooking #mangalorespecialporkrecipes #porkindad #porkcurry
Pork Vindaloo Recipe in Konkani | ದುಕ್ರಾಮಾಸ್ ವಿಂದಾಲು | Mangalore and Goan Special Pork Indaad | Pork Vindaloo Mangalore Style | Mangalore Catholic Recipes | Pork Curry
Spicy Delight: Pork Vindaloo Fiesta
Pork vindaloo is a popular Indian dish, particularly in the region of Goa and Mangalore. It's a flavorful and tangy curry made with marinated pork cooked in a spicy gravy. The gravy typically consists of vinegar, garlic, ginger, Onion, Dry Chillies, Green chillies and a blend of spices like cumin, cloves, cinnamon, and re peppercorn. The dish is known for its rich, bold flavors and can be adjusted in terms of spice levels to suit personal taste preferences. Traditionally served with rice or bread, pork vindaloo offers a unique combination of heat, tanginess, and aromatic spices that make it a beloved dish in Indian cuisine.
Also please try other Pork Recipes
Pork Vindaloo / Pork Indad in Mangalore
Pork Chilly / Mangalore style Pork Chilly
Pork Bafat with Homemade Ground Masala
Pork Bafat with Readymade Savita Masala
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Making An Easy Goan Pork Vindaloo Recipe | Pork Vindaloo Recipe Goan Style | Goan Pork Curry
Making An Easy Goan Pork Vindaloo Recipe | Pork Vindaloo Recipe Goan Style | Goan Pork Curry | Pork Vindaloo | Anglo Indian Pork Vindaloo Recipe | Pork Vindalho Recipe | How To Make Goan Pork Vindaloo | Pork Vindaloo Indian Style | East Indian Pork Vindaloo | Pork Recipe By aditihubbycookingvlogs
Ingredients:-
Pork 350 gm
Onion 1 nos
Dry chillies 3 nos
Cinnamon 1/2 inch
Cloves 4 nos
Cumin seeds (jeera) 1/2 tsp
Coriander seeds (dhania) 1/2 tsp
Black pepper 1/3 tsp
Ginger 1 inch
Garlic 10 to 12 nos
Kashmiri chilli powder 1 tsp
Turmeric powder (haldi) 1/3 tsp
Vinegar 1 tbsp
Oil 1 tbsp
Salt as per taste
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How to make Pork Vindaloo | പോർക്ക് വിന്താലു
Pork Vindaloo | പോർക്ക് വിന്താലു
Pork vindaloo is a spicy and tangy dish from Goa, India, made with marinated pork cooked in a flavorful sauce of vinegar, chilli and spices.The blend of spices like cumin, mustard ,cloves, and cinnamon gives it a distinctive taste. It's known for its fiery kick and rich flavors! Best served with sannas / bread/ rice
Enjoy!!
Happy cooking!!
Ingredients;
Pork 500g (with fat)
For grinding:
Kashmiri chilli 10
Coconut vinegar 5 tbsp(including for soaking)
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Peppercorns 1/2 tsp
Cloves 3
Cinnamon 1 /2'' piece
Garlic 8
Ginger 1/2'' piece
Oil 1 tbsp
Onion 1 big chopped
Sugar/jaggery 1 tsp
Water as required
Salt 1 1/4 tsp
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Chapters
0:00-0:23 Introduction
0:24-2:55 Marinade for pork vindaloo
3:05-5:30 Preparing the masala for pork vindaloo
Vindaloo Recipe—Anglo-Indian Recipe—Christmas Special
Pork vindaloo is hot-sour-spicy, almost pickle-like, braise of fatty pork with lots of garlic, vinegar and chillies. Vindaloo was born in Goa sometime in the 16th or 17th century after the Portuguese set up colony there. The word vindaloo comes from the Portuguese recipe 'vino de alhos' where 'vino' refers to (wine) vinegar and 'alho' is the word for garlic. Vindaloo is a fusion of Portuguese, Goan and South Indian ingredients and cooking.
This particular recipe comes from the book 'Curry: A Tale of Cooks and Conquerors' by Lizzie Collingham. The book, besides being one of the best writings on Indian food history, has some fantastic recipes such as this one. We looked at a lot of recipes, both online and in books, but honestly this recipe of vindaloo—though a little more elaborate in the number of spices—is in our opinion one of the best.
Considering just how good this vindaloo tastes, it is really easy to make if you have all the ingredients. While the original recipe used pork, you can use duck instead of pork too.
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Pork Vindaloo Recipe
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A fiery Goan dish cooked with vinegar and garlic which evolved from Portuguese roots .
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The vindaloo has been known for many years as the dish for those who had had too many ales and then piled into a curry house for the 'hottest thing on the menu'! In actual fact the vindaloo is a Goan dish which evolved from Portuguese roots and has a unique flavour that is a great example of India's cultural history.
The Portuguese arrived in India in the 1500's bringing with them chillies from Latin America, as well as some of their European influences such as wine and, being Christian, Pork also became an inherent part of the cuisine from Goa. This original Portuguese stew dish was called 'Carne de vinha d'ahlos' which essentially means pork that has been marinated in wine and garlic so this original dish of red wine, pork and garlic was adapted using Indian spices to create the Vindaloo.
There are a number of different views on the Vindaloo, some state that wine or 'vin' was substituted out for vinegar and Kashmiri chillies, resulting in a spiced pork dish with a tangy sourness cooked with potatoes or 'aloo'. Other views are that the potato is a western addition and an authentic Vindaloo is not cooked with potatoes. In Goa this dish is known locally as 'Vindahlo' which translates to 'vin' or vinegar and 'ahlo' which is Portuguese word for garlic.
So whether you go authentic or add the potatoes it's a really special dish with a unique flavour that everyone needs to experience.
Ingredients
600g lean pork shoulder, skin removed and cut into chunks
Spice paste
1 tsp of mustard seeds
1 tsp of cumin seeds
2 tsp of coriander seeds
4 whole cloves
4 dried Kashmiri chillies
1 tsp of black peppercorns
2 onions, roughly chopped
6 garlic cloves
3 cm piece of fresh ginger
3 tbsp of vinegar
1 tsp of turmeric powder
1 tsp of salt
Sauce
1 tsp of mustard seeds
½ tsp of sugar
4 medium potatoes, cut into 3cm cubes
Method
Create the spice paste by grinding all the spices (mustard, cumin, coriander, cloves, chillies, pepper) to a fine powder.
Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.
Put the meat into a bowl and sprinkle with the turmeric, salt and two tablespoons of the spice paste.
Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
Heat a tablespoon of oil in a large heavy-based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft.
Check while it is cooking and add a splash of water if and when required.
The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.
How To Make Pork Vindaloo with Akshay Bhardwaj
Akshay Bhardwaj of Junoon is in the MUNCHIES Test Kitchen making Vindaloo Pork Ribs. He starts off by making a simple, flavorful curry paste, which he then uses to marinate and slowly cook pork ribs until falling-off-the-bone tender.
Check out the recipe here:
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